Gluten-Free Mustard Bread Recipe
Active Prep: 30 min
Cook: 1 hour
- 1 cup warm water
- 2 Tbsp. olive oil
- 2 Tbsp. Dijon mustard
- 3 eggs
- 3 cups (16 oz.) gluten-free all-purpose flour
- 2 Tbsp. Crushed Brown Mustard Seeds
- 2 Tbsp. granulated sugar
- 2 1/4 tsp. (1 packet) active dry yeast
- 1 1/2 tsp. xanthan gum
- 1 1/2 tsp. Kosher Salt
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This recipe was designed as an accompaniment for our Herbed Fish and Fennel en Papillote. It was adapted from King Arthur Flour's Gluten-Free Sandwich Bread recipe. For the original version, visit our recipe for No-Knead Mustard Bread.
In a medium bowl, combine water, olive oil, Dijon mustard, and eggs and whisk until smooth. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), combine gluten-free flour, Crushed Brown Mustard Seeds, sugar, yeast, xanthan gum, and salt. Mix on low until combined, about 15 seconds. With mixer running, slowly add egg mixture and mix until incorporated. Increase speed to medium-high and beat for 3 min., or until batter is smooth and thick. Cover bowl with plastic wrap and let rise for 1 hour. Meanwhile, line the bottom and sides of a 9-inch round pan with a single large parchment square. Gently scrape risen batter into pan and spray top thoroughly with vegetable oil spray. Cover with plastic wrap and let rise an additional hour, or until dough is just higher than the rim of the pan.
Preheat oven to 350 degrees and bake for 40 to 45 min., or until bread is golden brown and sounds hollow when tapped on the top. Remove bread from pan by pulling up on parchment paper sides and place on a cooling rack to cool completely. Slice with a serrated knife. Store any leftovers in an airtight, resealable bag.
Adapted from King Arthur Flour by Ashlee Redger